Twice Baked Loaded Breakfast Potatoes
Indulge in these Twice Baked Loaded Breakfast Potatoes, packed with creamy cheese, crispy bacon, and fresh green onions – perfect for brunch or any comforting meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Rinse the russet potatoes well and pierce them a few times with a fork to let steam escape.
- Place the potatoes directly on the oven rack, and bake for 45-60 minutes or until they are tender when squeezed.
- Allow the potatoes to cool for a few minutes. Then, slice each potato in half lengthwise. Scoop the insides into a mixing bowl, being careful not to break the skins.
- In the mixing bowl, combine the scooped-out potato with the cheddar cheese, chopped bacon, sour cream, green onions, salt, and pepper. Mix until creamy and fully combined.
- Spoon the filling back into the potato skins. Drizzle with olive oil, and place them back in the oven for another 15-20 minutes, or until the tops are golden brown and crispy.
Notes
For even creamier potatoes, add a bit of milk or cream when combining the filling. If you like a kick, consider adding jalapeños or hot sauce into the filling.
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg